Celebrity Chefs Recipes: Chris Cosentino’s Roasted Petrale Sole with Brown Butter & Chanterelles

Chef Chris Cosentino shows us that whole roasted Petrale sole can be an easy to make and elegant dish, perfect for pairing with almost anything.
Get this recipe on KQED's Celebrity Chefs: kqed.org/celebritychefs
Credits:
Author and Recipe Developer: Chris Cosentino
Video Producer: Vic Chin, Video Camera: Peter Ruocco
Video Editor: Byron Thompson
Bay Area Bites Producer: Grace Cheung
KQED Food Executive Producer: Tina Salter

[@jdawgw6494]

What does baking do after frying?

[@csmats5374]

Forget leaving the head on for presentation, take it off and combine it with the collars, fins and tail to make a delicious broth that's also very good for your health. Fish bone broth is real fast, like an hour at most, so make a light vegetable soup with it that'll be a fine first course for the fish.

[@bhs7088]

Love Petrale. Readily available now, as its stocks have re-up’d, wasnt the case 10 years ago. Imo, the best outside of Dover and Turbot, without the price tag. Looks great!

[@jimcrackorn]

Pauly Porcini Luvs this dish. Glad your stomach is better

[@vissitorsteve]

The mushrooms in the pan as you are spooning the sauce over the fish, look like button mushrooms.

[@xoener]

I came just to find out how to pronounce Petrale Sole correctly (I used to pronounce it like "Petrol Soul"). Thanks for reading and have a good day.

[@tenshihayashi1966]

!

[@kevinfager.]

I just came here to see how to pronounce it. The asmr cutting was a little much haha.